Mmmm, mmmmm, MMMM!!! Rookie here...meat and smoke, what a wonderful world. :)

Discussion in 'Roll Call' started by nwsmoker, Jan 17, 2015.

  1. nwsmoker

    nwsmoker Newbie

    hey fellow carnivores! I am from NW WA state, where the grass is really just moss with a little grass in it, I am new to smoking meat, and I love brisket, and I love bacon! I've got a MES (masterbuilt electric smoker) which my lovely lady gave to me for Christmas 14' (2 weeks ago) and I've smoked brisket, baby backs, and chicken breast. So far so good....smoking a 7lb flat this weekend to eat while I watch my SEAHAWKS play the Packers on Sunday for the NFC is gooood. :)
    Last edited: Jan 17, 2015
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    nwsmoker likes this.
  3. [​IMG]   Good  morning and welcome to the forum, from a beautiful sunny and chilly day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. Oh by the way that' a mound of bacon !!!!    Wish I had some

    nwsmoker likes this.
  5. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    nwsmoker likes this.
  6. nwsmoker

    nwsmoker Newbie

    I've got a 7lb brisket and 3lbs of country ribs for tomorrow....I can hardly wait!!
  7. nwsmoker

    nwsmoker Newbie

    there she was after a nice little rubdown..
  8. wolfman1955

    wolfman1955 Master of the Pit


    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

    Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    I know your smoker is brand new! But believe me when I say an AMNPS and a good duel therm temp probe are the best investment you will ever make, that is if you want great Q. BTW I like BACON!!

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
  9. Be looking forward to watching

  10. nwsmoker

    nwsmoker Newbie

    So I learned today that sometimes ya just gotta adjust things on the fly. Don't be afraid to add more heat or try some different things to get a nice hunk of meat. And give yourself more time than you need.

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